Texas Baked Beans With Ground Beef
Preview: Well-seasoned Baked Beans with Ground Beef and Sausage (as well as the usual bacon) will take your next cookout to a whole new level.
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My friend Larry called these hearty baked beans "the best-baked beans I ever had." I don't know if he was extra hungry. Maybe he was just appreciating food he didn't have to make himself. Nevertheless, he's a wonderful cook so I'm believing it. Here is the recipe as promised.
Since these baked beans contain ground beef, sausage, and bacon, they are a meal in their own right. They're also a tasty side for steaks, pork chops, burgers, etc. Take them to a potluck. Or fix them for a sick neighbor or friend.
Ingredients and substitutions:
- BACON: Thin-sliced, thick-sliced, peppered bacon, or even turkey bacon. I can't think of any bacon that wouldn't be good in this recipe except for the fake bacon bits that come in a jar. No, thank you.
- GROUND BEEF: I like the 88/12 ground beef at Costco. But really, even the cheapest ground beef is OK if you drain off the excess grease.
- SAUSAGE: We are talking about breakfast sausage, not Italian sausage. Hot or regular-spiced is good.
- ONIONS: Use fresh yellow or white onions. Frozen onions are convenient. Dried onions would be my last choice although they wouldn't be bad as they have plenty of time to hydrate in the beans.
- BELL PEPPERS: We prefer the red, yellow, or orange peppers because of their mild and slightly sweet flavor. The green ones are cheaper, though, if you enjoy the bitter flavor.
- PORK and BEANS: I buy the cheapest beans because they have more "bean juice." Suit yourself.
- BARBECUE SAUCE: Our favorite brand is "Head Country Original." Any brand of traditional barbecue sauce should work.
- BROWN MUSTARD: Substitute every day prepared mustard if that's what you have.
- BROWN SUGAR: I use light brown sugar but dark brown sugar is good, too. If you use granulated white sugar, add a couple of teaspoons of molasses. If you don't like your beans to be very sweet, reduce the brown sugar by half or more.
What should I serve with these beans?
Our favorite way to eat them is with potato chips using the beans as a dip. If this practice is not socially acceptable, please don't tell me and ruin the fun.
They are also a good picnic food alongside potato salad and sandwiches.
Frequently asked questions:
Can I make these in a slow cooker?
After assembling the recipe, cook on LOW for 3-4 hours.
Can I make these beans ahead of time?
Yes. The flavors of the beans seem to marry and get better after spending time in the fridge. However, you may need to add some water when reheating them as the beans will absorb moisture.
Do I need to rinse or drain the beans?
Although many recipes recommend rinsing beans, I don't do it in this recipe. The bean juices keep the beans moist. All the seasonings will completely mask the original flavor of the juices.
My beans seem a little dry after baking. What did I do wrong?
There are several reasons this can happen. If you use expensive pork and beans, they tend to have less liquid in them. That's why I use the cheap ones.
Another reason could be your oven. If the temperature runs a little high, you may need to turn your oven down to compensate.
If the container you baked the beans in is not very thick, you can easily overbake the beans or even burn them.
No matter why they are dry, just add some hot water and stir until they are the consistency you prefer.
I hope you enjoy this recipe as much as my friend, Larry!
Did you enjoy this recipe? If so, leave a rating 🤩 inside the recipe below. No comment required. If you have any questions or suggestions, email me privately: Paula at saladinajar.com. Hope to see you again soon! Paula
Baked Beans with Ground Beef and Sausage Recipe
Well-seasoned baked beans are taken to a new level with the addition of ground beef, hot sausage, and bacon.
- 5-6 slices bacon
- ½ pound ground beef
- ½ pound sausage - I like the HOT variety
- ½ cup onion - finely-chopped
- ½ cup bell pepper - cored, seeded, and finely chopped (I like the red ones best)
- 2 16-ounce cans pork and beans
- ½ cup barbecue sauce
- ½ cup ketchup
- 2 tablespoons spicy brown mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 4 tablespoons brown sugar
Prevent your screen from going dark
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Preheat the oven to 350˚F. Fry bacon in a large skillet until crispy. Remove from pan and discard grease.
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In the same skillet, brown ground meat, then drain off the excess grease. Add onions and bell peppers. Cook until vegetables soften. Add pork and beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce, and brown sugar to the meat and simmer for 5 minutes.
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Transfer beans to a greased 2-quart dish. Crumble bacon over the top. Cover with aluminum foil and bake for 45 minutes. Remove foil and continue to bake for an additional 10 minutes. Allow the beans to stand an additional 10 minutes before serving.
- Cheap pork and beans work best as they tend to contain more liquid making the beans "juicier" after baking.
- Baking time will vary according to the depth of the baking dish you choose. Flatter dishes require less time. Beans will thicken some after removing from the oven.
Nutrition Facts
Baked Beans with Ground Beef and Sausage Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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Source: https://saladinajar.com/recipes/hearty-baked-beans/
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